Watercress Endive And Apple Salad With Cider Dressing Recipe Epicuriouscom

WATERCRESS, ENDIVE SALAD

Steps:

• Chop and remove stems from watercress. Cut endive into cross pieces. Toss the two together and dress with mustard vinaigrette.

WATERCRESS, ENDIVE AND APPLE SALAD WITH CIDER DRESSING

Steps:

• In a bowl whisk together the cider, the vinegar, the lemon juice, the mustard, the shallot, the Worcestershire sauce, the thyme, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Let the dressing stand at room temperature for 30 minutes to let the flavors develop. In another bowl toss the apples, cored and cut into 1/2-inch pieces, with 2 tablespoons of the dressing. In a large bowl toss together the endive slices and the watercress with the remaining dressing and divide the watercress mixture among the 6 salad plates. Top the watercress with the apples and the almonds and garnish the plates with the reserved endive tips.

WATERCRESS APPLE AND WITLOF SALAD

Steps:

• In a salad bowl, combine the watercress and witlof leaves. Quarter the apple, remove its core and thinly slice the fruit. Sprinkle the apple with some of the lemon juice and add the apple slices to the salad greens.
• In a small bowl, whisk together the remaining lemon juice, vinegar, mustard and olive oil, then adjust the seasonings with salt and black pepper, to taste. Drizzle the dressing over the salad and serve.

ENDIVE AND WATERCRESS SALAD WITH MUSTARD SEED VINAIGRETTE

Steps:

• Place endive and watercress in large bowl. Mix vinegar and mustard in small bowl; slowly whisk in oil. Add mustard seeds. Season dressing with salt and pepper. Pour dressing over endive and watercress; toss to coat. Transfer salad to platter. Sprinkle with walnuts and cranberries and serve.

TOSSED SALAD WITH APPLE CIDER DRESSING

Steps:

• In large bowl, mix all dressing ingredients with wire whisk or fork until well blended.
• Add salad ingredients; toss.

WATERCRESS SALAD WITH APPLES

Steps:

• Whisk dressing and mustard until blended.
• Combine remaining ingredients in large bowl.
• Add dressing mixture; mix lightly.

WATERCRESS, RADISH, AND ENDIVE SALAD WITH MUSTARD SEED VINAIGRETTE

Steps:

• Stir mustard seeds in small dry skillet over medium heat until seeds begin to pop, about 3 minutes. Transfer to small bowl; cool. Add vinegar, lemon juice, and mustard to mustard seeds. Gradually whisk in oil. Season dressing with salt and pepper.
• Toss watercress, endive, and radishes in bowl with enough dressing to coat.

WATERCRESS AND BELGIAN ENDIVE SALAD

Steps:

• Whisk together vinegar, garlic, sea salt, and pepper in a bowl until salt is dissolved, then add oil in a slow stream, whisking until emulsified. Toss watercress and endive with just enough dressing to coat in a large bowl, then season with salt and pepper.

WATERCRESS AND ENDIVE SALAD

Steps:

• Cut off the tough stems of the watercress and discard.
• Cut off the end of the endive and cut the head into bite-size pieces.
• Rinse watercress and endive and drain or spin dry. Put in a salad bowl.
• Put the lemon juice, vinegar, mustard, salt and pepper in a small bowl. Using a wire whisk, beat in the oil. Pour the dressing over the salad greens and toss.

ENDIVE WATERCRESS SALAD

Steps:

• Divide watercress and endive among 10 salad plates. Arrange the oranges, cucumber and onion over salad greens. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salads.

ENDIVE AND APPLE SALAD

Steps:

• To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey. Season with salt.
• In a small sauté pan, toast the pecans over medium heat. Allow to cool.
• Mix together the endive, arugula, apple and cherries (or cranberries) in a medium-size bowl. Toss with enough dressing to coat. Top with the pecans and goat cheese (optional).

SPRING SALAD WITH WATERCRESS DRESSING

Steps:

• Cook the potatoes in boiling salted water for 10-15 minutes until tender. Drain and halve when cool enough to handle; set aside. Blanch the shelled broad beans and the asparagus in boiling salted water for 2-3 minutes. Drain in a sieve and cool under running cold water. Drain again, fish out the asparagus, then peel off the hard outer skins from the beans - make a nick in the tops and pop the beans out. Blanch the shelled peas in a separate pan for 1 minute. Toss the asparagus, beans, peas, potatoes and prosciutto together.
• For the dressing, put all the ingredients in a blender or food processor and blitz until really smooth and bright green. Season with salt and pepper. To serve, toss the salad leaves with a spoonful or two of dressing and arrange on plates. Pile the vegetable mixture on top, season, then drizzle over the remaining dressing and scatter with the pecorino.

WATERCRESS AND ENDIVE SALAD WITH PEARS AND ROQUEFORT

Steps:

• Peel, core and thinly slice the pear. Cut the slices in half so they're not too long. Toss with the lime juice.
• Combine the pears, pecans, watercress, endive, blue cheese and tarragon in a large bowl. Whisk together the vinegar, mustard, salt, pepper, olive oil and walnut oil. Toss with the salad, and serve.